Another instalment of Willey’s Christmas bakes and the last to be featured on the blog for Christmas 2017 (there may a sneaky extra one if I have time!). I hope to fit in some more Christmas baking once I am back at home with a bit more space, the very little kitchen I have in Shrewsbury can be quite limiting the only bonus is the oven is reliable and actually cooks at the correct temperature! I have for years been wanting to bake Stollen but never got round to it, so this year it is. I used the Delia Smith recipe from her Christmas book. I adapted slightly and used orange zest instead of lemon and fates instead of apricots. The dough itself was really easy to work with and the recipe made it the perfect consistency, I left ample time for the rising and think that made a big difference to the bake, so make sure you allow the full time for it to double in size for each rise. I decided against making he glaze as I thought the cake bread would be sweet enough without and not all recipes call for one. Overall I loved this bake and think it will become a new Christmas classic of mine.
- 350g of Strong white bread flour
- Pinch of salt
- 2 tsp of dried yeast
- 40g Currants
- 40g Sultanas
- 40g Dates
- 40g Glacé Cherries
- 25g Candied Peel
- 25g Almonds chopped
- Zest of 1 orange
- 40g Caster sugar
- 110g Softened butter
- 110ml of Milk
- 1 Large Egg
- 175g Marzipan
- Start by adding 300g of flour, yeast and salt to a large bowl and mix.
- In a separate bowl weigh the dried fruit and nuts, make sure you chop the cherries, dates and almonds.
- Grate the orange zest into the fruit and add the sugar, then add this mix into the flour and combine.
- Make a well in the Centre and add warm milk, egg and butter. Mix together using a spatula until forms a soft dough.
- Add 25g of the flour into a work surface and need the dough until soft and stretchy.
- Leave to rise in plastic bag or bowl with cling film in a warm place until doubles in size.
- Roll out the marzipan to about 15cm long. Then knock back the risen dough and roll out using a rolling pin to about 15x20cm.
- Place the marzipan in the middle of the dough and fold the two sides over and seal together.
- Flip the oblong stollen and place with the seam side down on a tray covered with greeseproof paper. Leave to rise in warm place until doubled again.
- Pre-heat the oven to 180-200 degrees Celsius and bake in the oven for about 40 minutes until golden brown. Dust with icing sugar and allow to cool on a wire rack.